Brownie Sundae Cupcakes
These Brownie Sundae Cupcakes bring together everything you love about the classic fudgy and creamy dessert without the bowl!
Preheat oven to 325°F and line cupcake pan with liners.
In a large microwave-safe bowl, combine chocolate chips and butter. Microwave on high at 30-second intervals, stirring in between until completely melted and smooth.
In a separate bowl, whisk together eggs, sugar, and vanilla until well mixed.
Slowly add egg mix to the chocolate mix, whisking well.
Slowly add in flour and mix until smooth.
Add batter to cupcake liners, filling them about ⅔ full. Bake for 15 to 20 minutes, until a toothpick comes clean from the center.
Let cool in pan for 10 minutes before transferring to a cooling rack.
Add ingredients to a large bowl or stand mixer and beat on medium-high speed with whisk attachments until light and fluffy.
Use an ice cream scoop to scoop the frosting onto the cooled brownies.
Top with toppings and enjoy!
- Best served the same day they are frosted.
- This recipe makes a lot of frosting due to filling the ice cream scoop, if you want to do a basic piping, use just 2 cups heavy cream, 1/2 cup powdered sugar, and 1/3 cup pudding mix.
- Recipe adapted from Taste of Home.
Calories: 499kcal | Carbohydrates: 34g | Protein: 4g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 147mg | Potassium: 136mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1300IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg